Cauliflower Soup

https://www.tasteofhome.com/recipes/cauliflower-soup/

Ingredients
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Directions

In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.

Test Kitchen Tips
Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
Make this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.

Nutrition Facts:

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

White Chip Chocolate Cookies

recipe from the Nestle white chip package

2 1/4 cup all purpose flour
2/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt

1 cup (2 sticks) butter, softened
3/4 cup white granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups white morsel chips

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugars and vanilla together in a bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Gently stir in morsels. Drop by well rounded teaspoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Remove from baking sheets to cooling racks to cool completely.

Makes approximately 5 dozen.